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How to Serve Bananas to Your Baby

How to Serve Bananas to Your Baby

Here at Nutrition for Baby, we are bananas about…. bananas! One of the world’s most popular fruits, it is actually considered a berry by classification (despite bearing little resemblance to our well known friends like the strawberry or blueberry).

No matter how it is classified, bananas are packed with potassium, fiber, Vitamin B6 and Vitamin C. On top of that, they are the perfect texture for baby. But how do you serve a fruit that is so slippery it is known for sending the bad guys head over heels in Saturday morning cartoons? Well we have three options for you, and a magic solution to make managing this fruit easier for your little one.

Check out this video to see how easy it is to prep a banana for your baby:

 

How to Prepare Banana for your Baby: 3 Ways

First, start by giving the peel of the banana a good scrub. We will be using the skin to our advantage later on, so make sure it is good and clean!

 

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Next, cut the banana into thirds if it is a large banana, or into half if it is on the smaller side.

 

 

Using the section of the banana you can choose from three options! You can either:

  • Cut the peel off the top half of the banana portion and leave the bottom for a handle
Bananas come with a perfect handle for baby led weaning

 

  • Peel the portion and gently push on the banana until it comes apart into three sections
Bananas split easily into thirds with a bit of pressure

 

  • Peel half the skin vertically and leave the other half for baby to hold onto
Another way to serve to baby

 

How can we make the grip even better? Well here is my favourite trick; roll the banana in unsweetened shaved coconut! This also introduces fun new tastes and textures for baby to discover.

Whichever version you choose, you can roll it in coconut for better grip

 

The final product; delicious and nutritious for everyone in the family

Comment below on how YOU serve bananas to baby!

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Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

 

Want to try a different take on the “classic” banana pancake? Try my Baby Led Weaning-friendly apple cinnamon pancakes. This is the perfect recipe to add to your breakfast rotation.


In my household, banana-egg pancakes are a staple of our breakfast rotation. Why? Because they are simple and made with wholesome and nutritious ingredients. Eggs in particular are loaded with nutrients which babies need. Add some almond butter and apples to the mix, and your baby is in for a delicious, no sugar or salt added, grain-free treat.

 

This recipe couldn’t be any more simple to make. First, I mashed my bananas in a large bowl.

 

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Next, I grated the apple. As seen in this picture, you can leave the skin on the apple. It’s faster and the skin adds fibre to the pancakes.

 

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After that, I added the rest of the ingredients.

 

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I gave the ingredients a good stir until they were well combined. Then, I poured about ⅛ cup spoonfuls of batter onto a preheated pan. Once the pancakes started to bubble, I flipped them gently with a spatula. Please note that these pancakes do not have the same texture as pancakes made with wheat flour. Finally, I let them cool on a wire rack and enjoyed them immediately.

 

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Apple Cinnamon Pancakes Recipe

Makes 12 small pancakes

 

2 bananas, ripe, mashed
2 eggs
1/2 cup apple, grated (1 small apple or 1/2 medium apple)
2 tbsp (30 ml) almond butter, softened (or any other nut/seed butter)
1 tsp (5 ml) cinnamon
1/2 tsp (2.5 ml) nutmeg
1/2 tsp (2.5 ml) vanilla
1-2 tbsp (15-30 ml) cooking fat (coconut oil or unsalted butter)


In a large bowl, mash the bananas. Add all other ingredients and stir until well combined.

Melt the cooking fat in a skillet over low-medium heat. Carefully pour the batter into the pan, using approximately ⅛ cup for each pancake. Flip the pancake to cook the other side. Allow to cool before serving to your baby. Pancakes can be kept in the refrigerator for up to 5 days or the freezer for up to 6 months. To reheat, place pancakes in the oven on a lined baking sheet at 350°F (175°C) until warm.

 

Did you baby enjoy these apple-cinnamon pancakes?

 

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No-Bake Breakfast Balls

No-Bake Breakfast Balls

 

Pressed for time? Try these no-bake breakfast balls. They’re made with all natural ingredients and come together in just 10 minutes.

 

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These no-bake breakfast balls are the perfect thing to have on hand for a quick BLW breakfast or to-go snack. With no refined sugar, salt, eggs, gluten or dairy, these balls are 100% delicious.

 

 

They’re convenient, nutritious, delicious, and are the perfect size for little ones to hold on to. These little balls load whole, nutritious foods like oats, fruit, dates and coconut. As an added bonus, they’re made without any added sugar and free of all major allergens. Did I mention that they only take 10 minutes to make? Try these no-bake breakfast balls today. They’re so tasty that you won’t just be giving them to your baby – you’ll be enjoying them too!

 

These no-bake breakfast balls couldn’t be any easier to make. First, I took some cherries out of the freezer and let them thaw slightly. You can use other types of frozen fruit like raspberries, blueberries or strawberries.

 

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And I mashed them up.

 

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Then I added the oats, dates, shredded coconut and coconut oil.

 

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I gave the ingredients a good stir and rolled the mixture into balls about the size of a ping-pong ball. That’s all!

 

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Look at this 9 month old baby loving them!

 

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No-Bake Breakfast Balls 

Makes 10 balls

 

½ cup (125 ml) frozen fruit, defrosted, mashed (cherries, blueberries, strawberries or raspberries)

1 cup (250 ml) oats

1/2 cup (125 ml) soft and sticky Medjool or Deglett dates, pitted, chopped (about 3 large dates)

⅓ cup (80 ml) coconut, shredded, unsweetened

1 tbsp (15 ml) coconut oil, melted

 

To a medium bowl, add all ingredients and stir to combine. Roll into ping-pong sized balls. Offer one to your baby. Can be stored in the fridge for up to 10 days and in the freezer for up to 6 months.

 

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Where do you plan on bringing these along?

 

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Inspired by Healthy Little Foodies

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Zesty Roasted Cauliflower

 

Zesty Roasted Cauliflower

 

In a rut of roasted sweet potatoes and carrot sticks? Cauliflower is an extremely versatile vegetable, and is loaded with good-for-baby nutrients like calcium, folate, and vitamins A & C. Vegetables high in vitamin C, like cauliflower, help your baby better absorb iron – something babies need a lot of. So try this delicious take on cauliflower – it’s sure to become a family favorite!

 

This recipe couldn’t be any easier. First, I cut the cauliflower into florets about the size of an adult pinky finger. Notice my finger on the left of the picture:

 

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Then I sprinkled the florets with the garlic, oil, pepper, cumin, and chili powder on a lined pan:

 

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Then, I tossed until the florets were well coated. I roasted it for half an hour, until the florets were golden brown. Meanwhile, I washed and dried the cilantro, and zested and juiced a lime.

 

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After removing the florets from the oven I immediately added the juice, cilantro, and zest, and tossed to combine. I couldn’t stop taking pictures of this perfectly caramelized vegetable:

 

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Isn’t it beautiful?

 

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We enjoyed these with my Southwestern Black Bean Burgers.

 

Zesty Roasted Cauliflower

Yield: Approximately 6 cups

 

1 head of cauliflower, cut into 2-inch florets

2 cloves of garlic, minced

¼ cup (60 ml) olive oil

2 tsp (10 ml) cumin

½  tsp (2.5 ml) chili powder

½ tsp (2.5 ml) pepper

¼ cup (60 ml) fresh cilantro, chopped

Juice of 1 lime

Zest of 1 lime

 

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut cauliflower into pieces approximately the size of an adult pinky. Place cauliflower individually on the baking sheet, cut side down. Sprinkle garlic, olive oil, cumin, chili powder and pepper onto cauliflower, toss to coat. Roast for 30 minutes. Add the lime juice, zest, and cilantro. Allow to cool and serve to your baby. Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.

 

What’s your go-to veggie?

 

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Why you should give sauerkraut to your baby

What’s with all the hype around lacto-fermented vegetables like sauerkraut? What are they, why should your baby eat them and where can you find them?

 

What are lacto-fermented vegetables?

 

Lacto-fermented vegetables (or simply “fermented veggies”) include foods like sauerkraut, pickles and pickled seasonal vegetables. They contain a healthy dose of gut-friendly bacteria, also known as probiotics. Regular consumption of these good bacteria is beneficial to your baby’s health.

 

Why are fermented vegetables good for babies?

 

Fermented vegetables help with digestion and provide a healthy boost to the immune system, improving all-around gut function [1]. Foods like sauerkraut and fermented vegetables have even been shown to reduce the risk of some cancers [1]. For babies in particular, fermented foods might be beneficial in helping with digestive issues like constipation, diarrhea, or gas [2].

 

Aren’t fermented vegetables too salty for babies?

 

While fermented veggies like sauerkraut offer a wide range of health benefits to your baby, it’s important to keep in mind that they’re quite salty. While sodium is a required nutrient for babies, too much of it is not a good thing. Keeping this in mind, if you’re offering small amounts of fermented foods to your baby – like 1 pickled carrot spear, or 1 tablespoon of sauerkraut – the benefits of including them in your baby’s diet is worth the extra salt.  

 

Here is a six-month old enjoying a fistful of sauerkraut:

 

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Here she is chomping down on a fermented carrot. It’s the perfect texture for her where she can easily grab it and it’s soft enough to take bites from:

 

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Here she is about to enjoy lacto-fermented turnips (right) and sauerkraut (left):

 

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Where can I find fermented vegetables?

 

One of my favorite store-bought brands of fermented foods is Tout Cru. They are a Montreal-based company that I absolutely love. I really believe in Pedro and Rachel’s mission. They make a wide range of fermented foods including kimchi, sauerkraut and seasonal fermented vegetables which are all so delicious. Check out their website to find out where you can purchase some near you! 

 

References:

  1. Parvez S, Malik KA, Ah Kang S, Kim HY. Probiotics and their fermented food products are beneficial for health. Journal of applied microbiology. 2006 Jun 1;100(6):1171-85.
  2. Marchand V. Using probiotics in the paediatric population. Paediatrics & child health. 2012 Dec;17(10):575.

 

Have you ever given sauerkraut to your baby?

 

 

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Holiday Cut-Out Cookies

Holiday Cut-Out Cookies

 

Looking for a healthy cookie recipe for your baby approved by a dietitian? Don’t look any further! These BLW Holiday Cut-Out Cookies contain nourishing ingredients, no sugar added but TONS of taste. What’s more? You can even eat these BLW cookies for breakfast.  I’m not even kidding.

 

If you’re looking for more BLW recipes just like this one, check out my brand new Baby Led Weaning Recipes iBook. Each recipe:

  • was created by a registered dietitian
  • was created as first foods that can be introduced to your baby
  • was created with your baby’s early nutritional requirements in mind
  • can be easily held and manipulated by your baby
  • has no sugar added
  • is gluten free
  • is fun and tasty for the entire family

 

Now, back to the holiday cut-out cookies!  Here’s how I prepared the BLW cookies.

 

I added the almond flour, spices and dates to a food processor and pulsed until the dates were broken up. Then, I added the olive oil, vanilla and egg and pulsed until a soft dough formed. I placed the dough onto a piece of parchment paper:

 

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Then, I rolled out the dough.

 

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After that, I put the dough in the fridge for 30 minutes.  Then, I cut the dough into shapes using cookie cutters.

 

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Finally, I baked the BLW holiday cut-out cookies in the oven at 300F for 10 minutes. There you go! Amazing BLW cookies with no sugar added, no refined ingredients and no dairy!

 

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Holiday Cut-Out Cookies

 

Ingredients

 

2 3/4 cups almond flour

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp baking powder

4 soft Medjool dates, pitted

1/3 cup olive oil

1 tsp vanilla

1 egg

 

Preparation

 

Place the almond flour, spices, baking powder and dates into a food processor.  Then, pulse until combined.  After that, add the olive oil, vanilla and egg and pulse until a soft dough forms. Then, place the dough between 2 sheets of parchment paper and roll to about 3 mm thick. Put in the fridge for 30 minutes.  Then, preheat oven to 300F.  After that, remove the top layer of parchment paper and cut the dough into shapes using cookie cutters.  Finally, place the cookies onto baking sheet lined with parchment paper.  After that, shape dough scraps into a ball, flatten until 3 mm thick and continue to cut cookies until no dough remains.  At last, bake cookies for 10 minutes.  Allow to cool.

 

Want more recipes like this one?  Check out my brand new Baby Led Weaning Recipes iBook today RIGHT HERE.